METHOD

Preheat the oven to 200°C. Process the biscuits in a blender until they resemble a fine breadcrumb, then mix with the desiccated coconut and butter.

Press into the Le Creuset 22cm Buffet Casserole to make a crust. Bake for 8-10 minutes until golden. Remove and leave to cool completely before adding the filling.

To make the filling:

Reduce the oven heat to 160°C.

Process the cream cheese, ricotta, sugar, lemon rind and juice, vanilla and eggs in a blender until smooth. Mix the corn flour and water until smooth. Then add to the cheese mixture along with the melted white chocolate and process to combine.

Pour over the biscuit base and sprinkle with berries. Bake for 45 – 55 minutes until golden and just set in the middle with a slight wobble.